Potatoes Savoyarde

James Beard

Author and Educator

This creamy gratin bakes super-thin slices of potatoes with beef broth, plenty of butter, and grated Gruyère for a decadent side dish that your guests will love.


  • 8 to 10 potatoes
  • Butter
  • Salt to taste
  • Pepper to taste
  • Beef broth or consommé 
  • 1 cup or more grated Gruyère


Prepare the potatoes: peel and slice the potatoes very thinly. Generously butter an oblong or round baking dish. Place a layer of sliced potatoes in the dish and add salt and pepper to taste. Continue to layer the potatoes on top of each other.

Dot the top layer with butter and pour in enough well-flavored beef broth or consommé to come almost to the top of the dish.

Bake the potatoes: bake at 350°F for 45 minutes. Test for tenderness. If there is too much liquid, pour some of it off. Sprinkle with the grated Gruyère and return to the oven until the cheese browns nicely and the potatoes are thoroughly cooked.


8 servings, as a side dish